HOW TO STORE FRESH RAVIOLI RECIPES

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HOW TO STORE RAVIOLI & PREVENT THEM FROM GOING SOGGY



How To Store Ravioli & Prevent Them From Going Soggy image

If you’ve ever made ravioli, you’ll know just how delicate and intricate they can be.Despite not being the best candidate for the refrigerator, ravioli can be perfectly preserved with the right know-how.In this recipe, I share my tried and tested methods for keeping ravioli fresh for as long as possible. Be it homemade, leftover, or even canned.

Provided by Veronica Fletcher

Categories     Main Course

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 2

1 portion fresh ravioli
1 tbsp semolina (or cornmeal)

Steps:

  • How to freeze fresh ravioli
  • How to refrigerate ravioli 

Nutrition Facts : ServingSize 242 g, Calories 187 kcal

FRESH PASTA DOUGH FOR RAVIOLI | BETTER HOMES & GARDENS



Fresh Pasta Dough for Ravioli | Better Homes & Gardens image

With just a few items from your pantry, you can easily make homemade ravioli dough at home. Easily customize this ravioli dough recipe by stuffing them with tasty fillings such as ricotta or beef. Enjoy your ravioli pasta with your favorite sauce.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 33 minutes

Prep Time 1 hours 0 minutes

Cook Time 3 minutes

Yield 48 to 60 ravioli

Number Of Ingredients 6

1?½ cups all-purpose flour
2 eggs
¼ teaspoon salt
1 - 2 tablespoon water (optional)
1 egg, lightly beaten
1 tablespoon water

Steps:

  • In a food processor, combine flour, 2 eggs, and salt. Cover and process until well mixed. If necessary, with processor running, add 1 to 2 tablespoons water through feed tube until mixture forms a dough. Remove dough and shape into a ball.* On a lightly floured surface, knead dough about 1 minute or until smooth. Wrap dough in plastic wrap and let stand for 30 minutes.
  • Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-inch square. (If using a pasta machine, pass each portion through machine according to the manufacturer's directions until dough is 1/16 inch thick.)
  • To shape ravioli, in a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
  • To cook ravioli, boil a large pot of salted water. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.

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I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
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